How to PoulTree Your Chicken Perfectly Every Time in 8 Easy Steps

Roasting a whole chicken is a classic and impressive cooking technique that's perfect for beginners. Follow these easy steps, and you'll be enjoying a delicious, juicy, and flavorful roasted chicken in no time.

For the best results, opt for a high-quality, fresh, whole chicken. Look for one that's plump and has a nice, even skin color. Most all supermarkets carry whole chickens in the chicken section of the meat department. A store butcher will also have whole chickens and can wrap it up for you. Whole chickens have the best price per pound you can buy!

Remove the chicken from any packaging or wrap. Remove any giblets from inside the chicken cavity. Wash off with water and then pat the chicken dry with paper towels, inside and out. This helps the skin crisp up nicely when cooking and helps with seasoning the chicken.

Generously season the chicken, both inside the chicken cavity as well as all around the outside skin, with your favorite herbs, spices, and aromatics. A classic combination is salt, pepper, garlic powder, and thyme. For extra flavor, you can stuff the inside of the chicken with lemon halves, onions, or herbs. Experiment often! Check our PoulTree Pros Recipes page for more seasoning and marinade ideas.

Slide the PoulTree Rod into the hole in the handle of the PoulTree Skillet so the rod hangs in the center and self-balances over the skillet (see backside for pictures). Slide the chicken, breast-side down, onto the hanging PoulTree Rod so that the chicken is hanging in air and the bird’s legs are on the handle side of the skillet.

Adjust the oven racks so your chicken will be cooking in the center of the oven. Preheat your oven to 425ºF (220ºC) - you can cook at any temperature, but higher heat yields crispier skin. Once the oven is preheated, place the entire skillet with the PoulTree Rod and your bird into the center area of the oven. This allows the hot air to circulate, ensuring faster cooking and a crispy skin all around. Roast the chicken for about 1 hour for a 4-pound bird. You will NOT need to rotate the chicken or spin the chicken around at all. Be sure to check on your bird a couple times to ensure the chicken is cooking evenly. Adjust the placement, time, and temperature as needed for convection ovens or BBQs. (They work great!)

Use an instant-read thermometer or digital thermometer to check the internal temperature of the bird. The FDA recommends the meat (next to the breast bone or thigh) should read 165ºF (74ºC) when the chicken is fully cooked. The chicken will continue to cook once it is removed from heat, so keep that in mind for proper doneness. Chicken dries out quickly above 160ºF.

Once the chicken is cooked, use oven mitts or gloves to carefully remove the skillet from the oven and let it rest for about 10-15 minutes before carving. The PoulTree Rod and Skillet are still really hot, so be careful! Slide the chicken off the PoulTree Rod with some tongs or an oven glove onto a cutting board or large plate.

Use a sharp knife or kitchen shears to carefully carve the chicken into pieces. Cut through any bone joints to separate legs and wings. The wings are our favorite! Serve the succulent slices alongside your favorite sides and don't forget to drizzle some of those tasty pan juices over the top!

Remember, roasting a chicken is an art, not a science. Don't be afraid to experiment with different seasonings, basting liquids, stuffings, or cooking techniques until you find your perfect roasted chicken masterpiece. Enjoy the process and the mouthwatering results. PoulTree for the win! Leave us a review!